The most amazing Beef Stroganoff you will ever have! Golden seared juicy beef strips smothered in an incredible sour cream mushroom gravy, this Beef Stroganoff recipe is an easy 30 minute recipe.
Never suffer through dry chewy beef or bland Stroganoff sauce again – this recipe delivers!!
Beef Stroganoff
If you’ve ever chewed your way through dry, overcooked beef, you’re going to LOVE this Beef Stroganoff recipe! Just two simple rules for juicy, tender beef:
using the right cut; and
the 30 Second Sear ( <– PS I totally made up this name)
The first rule is fairly self explanatory – for a quick cooking recipe like Beef Stroganoff, you can’t get away with using a better value tough cut like chuck beef.
Sure, you could do a slow cooker stroganoff.
But if you want to make this retro classic the way it’s intended and to experience all that Beef Stroganoff is when the beef is tender, juicy perfection, then there’s no getting around the fact that you will need a good quality steak that’s nicely marbled with fat.
I know, I know, you see juicy steaks like the rib eyes above and your instinct is to throw them on the barbie.
I hear you. I have to fight the urge myself. But then I remember that sour cream mushroom gravy, and I remind myself that the only way to experience a truly great stroganoff is to use a good steak, and it’s all good. We proceed with no regrets.
What cut of beef is best for stroganoff?
The best cuts of beef for stroganoff are tender, juicy cuts such as:
Boneless rib eye – also called scotch fillet (pictured above)
Boneless sirloin
Sirloin steak tips
Beef tenderloin
Some recipes recommend beef round steak (aka topside) which I do not recommend. The beef flavour is ok but but it’s not a good cut for fast cooking like in stroganoff, it’s dry with an unpleasant texture. It’s best slow cooked.
Want to use stewing beef?
Make this Slow Cooked Stroganoff with tender fall apart chunks of beef!
And now, the 2nd secret to never suffer through dry beef in stroganoff again……
The 30 second sear
Thin strips of beef overcook in a flash. But forgoing the sear would be a blasphemy (in my books). Sear = flavour on both the beef AND in the gravy.
Therefore, there is only one way around this. A super quick sear in a smoking hot skillet. And when I say super quick, I truly mean it. 30 seconds on each side, if you miss some pink bits too bad! GET IT OUT OF THE SKILLET!!!
The beef will still be raw at this stage but don’t worry! It finishes cooking in the gravy at the end.
What is stroganoff sauce made of?
Stroganoff sauce is a sour cream gravy made with beef broth that’s thickened with flour. It’s flavoured with mustard and has mushrooms in it.
I love the pale brown creamy colour against the deep golden brown seared beef!
If you happen to have leftovers or are meal prepping, beef stroganoff will keep for 3 to 4 days in the fridge. But be very careful when reheating not to overcook the beef!
Wondering if you can freeze beef stroganoff?
Yes you can! The sour cream won’t separate or congeal. Thaw, then reheat – be very careful not to overcook the beef when reheating.
What to serve with beef stroganoff
Serve it over noodles, pasta or mash – anything that’s a suitable vehicle to slop up all that gorgeous mushroom gravy. Try cauliflower mash for a low carb alternative!
If using noodles or pasta, I recommend using a short pasta. It just makes it easier to eat, ensuring you get a bit of everything with plenty of that sauce in every bite!
Dinner – on the table in 30 minutes. EVERYONE WILL LOVE THIS!!! – Nagi x
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual – so watch me make this Beef Stroganoff recipe!
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Beef Stroganoff
Ingredients
- 600 g / 1.2 lb scotch fillet steak / boneless rib eye (Note 1)
- 2 tbsp vegetable oil , divided
- 1 large onion (or 2 small onions), sliced
- 300 g / 10 oz mushrooms , sliced (not too thin)
- 40 g / 3 tbsp butter
- 2 tbsp flour (Note 2)
- 2 cups / 500 ml beef broth , preferably salt reduced
- 1 tbsp Dijon mustard
- 150 ml / 2/3 cup sour cream
- Salt and pepper
Serving:
- 250 – 300 g / 8 – 10 oz pasta or egg noodles of choice (Note 3)
- Chopped chives , for garnish (optional)
Instructions
- Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3″ thick. Slice into 5mm / 1/5″ strips (cut long ones in half), discarding excess fat.
- Sprinkle with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large skillet over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately. (Note 4)
- Serve over pasta or egg noodles, sprinkled with chives if desired.
Recipe Notes:
- boneless rib eye (aka scotch fillet)
- boneless sirloin, sirloin steak tips
- beef tenderloin
Nutrition Information:
Beef Stroganoff recipe originally published January 2018, updated March 2019 for housekeeping matters, no change to recipe (because readers love it as it is!).
More quick dinner ideas you’ll love!
Quesadillas (Beef, Chicken or Veg)
A Mushroom Sauce for Steak, Chicken or anything!
Beef and Rice with Veggies (One Pot)
LIFE OF DOZER
” Dozer! Catch the water!”
And so he obliged. Well, attempted to. Oh so enthusiastically!
I just made your Beef Stroganoff with boneless top sirloin, followed you recipe except I did add some garlic a little bit after the mushrooms and it was amazing!!!!❤️❤️
Not to brag, but I am considered by many to be the best home cook that they know. However, your site with your recipes is the one I go to if I am looking for something new and unique. I made your beef stroganoff tonight almost per recipe. Okay, I did brown the mushrooms separately from cooking the onions. It was outstanding.
Beef was super great and good recipe but just felt like it was missing something. Followed recipe exactly but not a lot of taste. Will probably add Parmesan cheese or maybe all spice? Something. Good but not great
This beef stroganoff was fantastic! New go to favorite recipe.
I’ve made beef stroganoff the majority of my adult life 43 years. Always prided myself for my bomb a$$ beef stroganoff secret recipe. I haven’t made it for a dozen yeas and decided I wanted to make some but couldn’t remember my “off the cuff” favorite recipe so turned to Google! Saw 5 stars on this so I had to try it and BAMM!!! Only difference was I sautéed my mushrooms in a Merlot so double bamm!!! I’m sure even without it, it’d be amazing! This recipe is totally restaurant quality and will have your friends and family thinking you were in the kitchen all day preparing their dinner!!
Do you recommend velveting when using sirloin? Thanks!
Perfect! Only thing I did extra was add 2 dashes of Worcestershire 😋
Another winner! So easy and so much flavour. Adding the mustard is genius!
Oh my gosh. I used the recipe as a reference because I had a chuck roast to use and I didn’t just want a pot roast dinner. I did not cut it up as recommended, but because I picked a really well marbled roast and broke down beautifully. And the richness of the broth is on point. Definitely recommend and will use this recipe again. 🙂
You can also use prepared horseradish for the tanginess, just scale back a little from a whole teaspoon cuz its potent…easier to add a little more than to rebalance after too much. Either way, it should be so subtle that you can’t discriminate mustard/horseradish flavor from the rest of the sauce.
This is the best recipe for beef stroganoff I have ever made. So simple yet so tasty. The cut of beef does make a difference. This will be my recipe going forward.
Yet again, another amazing recipe & the only beef stroganoff recipe I will make from now on. I increased the sauce ingredients by 1/2 which made the perfect amount for 1 package of egg noodles. I also added a few cloves chopped garlic. After browning onion I deglazed the pan with a few tablespoons of red cooking wine & then added mushrooms. Nagi always seems to have an ingredient that sends the flavor over the top & in this case I think it’s the Dijon. Hard to practice portion control with this one, so good I couldn’t stop eating it!
Super tasty. Husband skipped all the steps for the beef except for the thinly slicing. I cooked it like it says in the recipe. Still turned out well. Was really easy to make and didn’t take long at all. Ill be making again. Another recipe to add to the collection. Seriously best blog for recipes!
That’s great Kristal – I am glad that you both enjoyed it!! N x
Nagi, do you have a cookbook out yet? I used to spend hours looking through old cook books and going through recipes on the internet but I really don’t need to now I have “recipetineats”.
Every single recipe of yours has been a winner. Each week I’m cooking your recipes and they are all absolutely incredible. I’ve said this before but I’m truly grateful to going from an average cook to blowing minds. Thank you thank you! This was a winner, chicken wings last night a winner, beef cheeks winner, Paris mash a winner. I could go on all night. Sending lots of love your way!!
Thanks Chelsey! The cookbook is coming out in October! N x
Another awesome recipe. As per other commenters, I added a little garlic while frying the onions, and deglazed the pan with a dash of white wine before adding butter. Might have been my ancient aluminium pan, but I also needed another knob of butter as the mushrooms were looking a bit dry. Flavour profile was perfect and that’s from someone who hates mushrooms and Dijon! Thanks, Nagi
I am glad that you liked it Naomi! N x
HOLY COW THIS IS AWESOME.
I LOVE stroganoff and this one is the best one I have ever made. I did end up with a lot of onions in mine (I think my large onion was SUPER large). I literally drank the sauce off my plate.
Ha ha I love it!!! I would drink that sauce as well!! N x
Didn’t like the Dijon mustard in it
You can also use prepared horseradish for the tanginess, just scale back a little from a whole teaspoon cuz its potent…easier to add a little more than to rebalance after too much. Either way, it should be so subtle that you can’t discriminate mustard/horseradish flavor from the rest of the sauce.
Go lighter or balance with some added worcestershire sauce. Should tang but not taste like mustard
Could I increase the amount of mushrooms and make this vegetarian?
No
Yes you could Lee, but a vegetable stock will change the flavour of the sauce quite a bit and the colour will be much more pale. N x
Thanks Nagi!
I use a vegan beef stock cube which I’m hoping will add a similar flavour and colour.
For vegan I’d recommend using a mix of mushrooms, specifically portobello to add texture! And treat the portobello like the meat (just cut a thicker), but give a quick sear etc.
That’s a great tip TraLo, to make it vegetarian. For vegan you would also need to sub the dairy products. N x
Delis ious!
I made this tonight with ground beef (bc that’s what I had on hand) with elbow macaroni and the flavors still turned out amazing! We will be making this again with the steak! Thank you! 💕
Thanks for that feedback Trysty! N x
OMG ~ you’ve done it again. This being added to my other ♥️ Recipes. Absolutely delicious. Best stroganoff recipe ever tried.